INTRODUCTION TO FOOD TECHNOLOGY - I 1: Status of food processing industry and future prospects Introduction to food processing in India Status of food processing industry abroad Magnitude and interdependence of dairy and food industry Magnitude and interdependence of dairy and food industry Recent developments and future growth in the food industr Module 2: Post-harvest management of fruits and vegetables Harvesting, transportation and storage of fruits and vegetables Post-harvest processing-I Post-harvest processing –II Module 3: Processing of fruits and vegetables Canning and other methods of thermal processing Freezing: Principle, methods and application Drying: Principle, methods and application Module 4: Fruits and vege tables juice processing General steps in juice processing Equipment and methods of extraction, clarification and preservation Processing of selected fruit juices-I Processing of selected fruit juices –II Concentration and drying of fruit juices Module 5: Jam, jelly, marmalade, and glazed and crystallized fruit Role of sugar and other ingredients in fruit preservation Jam, Jelly and Marmalade Fruit preserves Glazed and crystallized fruits Module 6: Tomato and tomato based products Tomato juice extraction and juice characteristics Tomato puree, paste, sauce and ketchup Novel tomato products Module 7: Beverages Scope and classification of beverages Additives for fruit-based beverages Carbonated beverages Fruit beverages and drink Module 8: Tea Tea-Introduction and classification Tea leaf processing Specialty tea products Module 9: Coffee Coffee: Types and characteristics Coffee processing Instant coffee 1 Module10: Pickles and sauerkrauts Principles and classification Technology of selected pickles -I Technology of selected pickles -II Module 11: Confectionery products Principles and classification Candies Chewing gums and bubble gums Toffees and caramels Module 12: Cocoa and chocolate products Cocoa bean processing Chocolate liquor, cocoa butter and cocoa butter replacers/extenders Chocolate products –I Chocolate products –II Module 13: Functional foods Present and future scope of functional food Phytochemicals in relation to human health Milk ingredients as nutraceutical Future of functional ingredients
INTRODUCTION TO FOOD TECHNOLOGY - I
1: Status of food processing industry and future prospects
Introduction to food processing in India
Status of food processing industry abroad
Magnitude and interdependence of dairy and food industry
Recent developments and future growth in the food industr
Module 2: Post-harvest management of fruits and vegetables
Harvesting, transportation and storage of fruits and vegetables
Post-harvest processing-I
Post-harvest processing –II
Module 3: Processing of fruits and vegetables
Canning and other methods of thermal processing
Freezing: Principle, methods and application
Drying: Principle, methods and application
Module 4: Fruits and vege
tables juice processing
General steps in juice processing
Equipment and methods of extraction, clarification and preservation
Processing of selected fruit juices-I
Processing of selected fruit juices –II
Concentration and drying of fruit juices
Module 5: Jam, jelly, marmalade, and glazed and crystallized fruit
Role of sugar and other ingredients in fruit preservation
Jam, Jelly and Marmalade
Fruit preserves
Glazed and crystallized fruits
Module 6: Tomato and tomato based products
Tomato juice extraction and juice characteristics
Tomato puree, paste, sauce and ketchup
Novel tomato products
Module 7: Beverages
Scope and classification of beverages
Additives for fruit-based beverages
Carbonated beverages
Fruit beverages and drink
Module 8: Tea
Tea-Introduction and classification
Tea leaf processing
Specialty tea products
Module 9: Coffee
Coffee: Types and characteristics
Coffee processing
Instant coffee 1
Module10: Pickles and sauerkrauts
Principles and classification
Technology of selected pickles -I
Technology of selected pickles -II
Module 11: Confectionery products
Candies
Chewing gums and bubble gums
Toffees and caramels
Module 12: Cocoa and chocolate products
Cocoa bean processing
Chocolate liquor, cocoa butter and cocoa butter replacers/extenders
Chocolate products –I
Chocolate products –II
Module 13: Functional foods
Present and future scope of functional food
Phytochemicals in relation to human health
Milk ingredients as nutraceutical
Future of functional ingredients
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